Ultimate Philly Cheesesteak Egg Rolls Recipe Everyone Loves

Oh my gosh, you have to try these Philly cheesesteak egg rolls – they’re seriously the best party snack I’ve ever made! I first stumbled on this genius combo at a food truck in Philly years ago, and let me tell you, I’ve been obsessed ever since. Imagine all that glorious cheesesteak goodness – the tender steak, melty provolone, sweet onions and peppers – wrapped up in a crispy egg roll shell. It’s like someone took my favorite sandwich and gave it the most delicious crunchy upgrade.

What I love most is how the egg roll wrapper keeps everything neatly contained while adding that perfect fried crunch. No more drippy sandwiches at game day parties! These little beauties disappear fast whenever I make them – last time, my nephew ate six before I could even take a photo. The secret is using that classic Philly combo of ingredients, but don’t worry, I’ve made this foolproof enough that even my first attempt came out restaurant-quality.

Why You’ll Love This Philly Cheesesteak Egg Rolls Recipe

Trust me, these Philly cheesesteak egg rolls are a total game-changer. Here’s why you’ll be obsessed:

• Crispy Perfection: That golden-brown egg roll wrapper gives you the most satisfying crunch in every bite.
• Cheesy Goodness: The melted provolone wraps around the steak and veggies, creating that gooey, cheesy magic we all love.
• Easy to Make: Seriously, if you can cook steak and roll up an egg roll, you’ve got this. It’s beginner-friendly but tastes like you’re a pro.
• Party Hit: These are the ultimate crowd-pleaser. Whether it’s game day, a potluck, or just hanging with friends, they disappear fast!

Once you try these, you’ll understand why they’re my go-to appetizer. They’re simple, delicious, and always a hit!

Ingredients for Philly Cheesesteak Egg Rolls

Grab these simple ingredients – each one plays a key role in creating that authentic Philly cheesesteak flavor in egg roll form:

• 1 lb thinly sliced ribeye steak (ask your butcher to shave it thin for you!)
• 1 tbsp olive oil (for sautéing)
• 1 small onion, thinly sliced (I like yellow for sweetness)
• 1 green bell pepper, julienned (slice them skinny!)
• 1 cup shredded provolone cheese (the classic Philly choice)
• 12 egg roll wrappers (find them in the refrigerated produce section)
• 1 tbsp water (for sealing the rolls)
• Oil for frying (vegetable or canola work great)

Ingredient Notes & Substitutions

Here’s my insider advice for when you need to improvise:

• Steak: Can’t find ribeye? Sirloin works too – just make sure it’s sliced paper-thin. Freeze it for 30 minutes first for easier slicing.
• Cheese: No provolone? Mozzarella or white American cheese make decent subs, but provolone gives that authentic Philly flavor.
• Prep Tip: Always pat your steak dry with paper towels before cooking – this helps it brown better instead of steaming.
• Veggie Swap: Not a fan of green peppers? Try red bell peppers for a sweeter twist, or mushrooms for an umami boost.

How to Make Philly Cheesesteak Egg Rolls

Alright, let’s get rolling (literally)! Follow these steps and you’ll have perfect Philly cheesesteak egg rolls in no time:

1. Cook the steak: Heat olive oil in a large skillet over medium-high heat. Add your thinly sliced ribeye and cook until just browned – about 2-3 minutes. Don’t overcook it! Remove the steak and set aside.
2. Sauté the veggies: In the same pan, add your onions and peppers. Cook until they’re soft and slightly caramelized – about 5 minutes. This builds so much flavor!
3. Combine everything: Return the steak to the pan with the veggies and give it a good mix. Let it cool slightly while you prep your wrappers.
4. Assemble the egg rolls: Place about 1/4 cup of filling in the center of each wrapper. Sprinkle generously with provolone cheese. Here’s the trick – fold the sides inward first, then roll tightly from the bottom up. Seal the edge with a dab of water.
5. Fry to perfection: See frying instructions below for golden, crispy results!

Frying Instructions

For that perfect crunch, heat about 2 inches of oil in a heavy pot to 350°F. Carefully add 3-4 egg rolls at a time – don’t crowd them! Fry for 2-3 minutes per side until golden brown. Drain on paper towels. The sizzle sound when they’re done is music to my ears!

Air Fryer Option

Want a lighter version? Spray your egg rolls lightly with oil and air fry at 375°F for 10-12 minutes, flipping halfway. They won’t be quite as crispy as deep-fried, but still delicious! Check at 8 minutes – all air fryers are different.

Tips for Perfect Philly Cheesesteak Egg Rolls

After making these dozens of times (and learning from my mistakes!), here are my foolproof tips for the best Philly cheesesteak egg rolls every time:

• Don’t overstuff! That 1/4 cup measurement is key – too much filling and your egg rolls will burst open while frying. Trust me, I learned this the messy way.
• Seal them tight: Use that water to really seal the edges well. If you think you’ve used enough water, add a bit more – it’s the glue that holds everything together.
• Serve immediately: These taste best piping hot when the cheese is still gooey and the wrapper is crispiest. Though I won’t judge if you sneak one while “testing” them!
• Keep the oil hot: If the oil temperature drops below 350°F, your egg rolls will absorb more oil and get soggy. I like to check with a thermometer.
• Drain well: A minute on paper towels makes all the difference – no one likes greasy finger food!

Follow these simple tricks, and you’ll be the star of your next get-together. These disappear so fast, you might want to make a double batch!

Serving Suggestions for Philly Cheesesteak Egg Rolls

Now for the fun part – what to serve with these crispy, cheesy beauties! I always set up a dipping sauce bar because everyone has their favorite:

• Cheese sauce: Melt some American cheese with a splash of milk for that classic Philly cheesesteak experience
• Spicy mayo: Just mix mayo with sriracha – my nephew’s obsessed with this combo
• Marinara: Surprisingly delicious with the beefy filling
• Garlic aioli: Elevates everything with that rich garlic flavor

For sides, keep it simple with pickles, potato chips, or a crisp green salad. Honestly though? These egg rolls steal the show – you might not need anything else!

Storing & Reheating Philly Cheesesteak Egg Rolls

Okay, let’s be real – these rarely last long enough to store in my house! But when we do have leftovers (miraculously), here’s how to keep them tasting great:

Pop any uneaten egg rolls in an airtight container in the fridge for up to 3 days. When you’re ready for round two, skip the microwave (unless you like soggy wrappers) and use your oven or air fryer instead. Just heat at 375°F for 5-7 minutes until they’re crispy again. The cheese gets all melty and wonderful – almost like fresh!

Want to get ahead? You can assemble the egg rolls (without frying) and freeze them raw for up to a month. No need to thaw – just add an extra minute or two when frying. Game changer for last-minute snacks!

Philly Cheesesteak Egg Rolls Nutrition

Here’s the scoop on nutrition per egg roll – but remember, these values are estimates and will vary based on your exact ingredients and how much oil they absorb during frying. My philosophy? Everything in moderation, but these are totally worth the occasional indulgence!

FAQs About Philly Cheesesteak Egg Rolls

I get asked these questions all the time – here are my tried-and-true answers:

• Can I bake instead of fry? Absolutely! Brush with oil and bake at 400°F for 15-20 minutes until crispy. They won’t be quite as golden as fried, but still delicious.
• Can I make these ahead? You bet! Assemble (but don’t fry) up to a day ahead – just keep them covered in the fridge. The wrappers might get slightly sticky, so dust with cornstarch.
• Freezing instructions? Freeze uncooked egg rolls in a single layer first, then transfer to bags. Fry frozen (no thawing!) adding 1-2 extra minutes.

Can I Use Ground Beef?

While you could use ground beef, thin-sliced ribeye gives that authentic cheesesteak texture – tender shreds rather than crumbles. If you must substitute, go for very finely chopped sirloin.

How Do I Prevent Soggy Egg Rolls?

The golden rules: drain your filling well (no excess juices!), maintain steady oil temp (350°F), and don’t overcrowd the pan. A wire rack beats paper towels for draining – keeps them crisp all around!

Try this recipe and share your results – I’d love to hear how your Philly cheesesteak egg rolls turn out!

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